Eat CleanAll recipes copyright TCM unless otherwise stated.

Hi angels! You asked so I answered! Nearly every morning, after hot water with lemon and a dash of cayenne to kickstart my metabolism and wake up my brain (I am NOT a morning person!) I make this smoothie. It's super easy to make and it definitely gives me the energy I need! Sometimes I throw in some plant-based protein powder (just tried this one & love it!) though spirulina is a great, natural source of protein. I usually follow it up with eggs from the local farm or my favorite, home-made TCM pancakes!

Who doesn't love a good chocolate chip cookie? Especially when they're allergen-free and packed with protein! These cookies are crispy on the outside but moist & gooey on the inside. I hope you enjoy this home-made recipe as much as I did!

Ooey-Gooey Paleo Chocolate Chip Cookies

Ingredients:

Dry:

1 cup almond flour

1/4 cup coconut flour

1 tsp. baking soda

1 tsp. arrowroot

1 cup semi-sweet chocolate chips

a few dashes of sea salt

Wet:

3 eggs

~3 tbsp. coconut oil (room temperature; a little more if including what you grease the tray with)

3 tbsp. natural almond butter (room temperature)

1 tbsp. maple syrup

1 1/2 tsp. vanilla extract

How to make:

1. Preheat oven to 350 degrees (may have to alter temperature based on the type of oven you are using; I actually used a toaster oven for this recipe because it was too hot to start up the big oven!)

2. Add all ingredients, except chocolate chips, to a large bowl and whisk thoroughly. (You can also lightly blend the ingredients in a Nutribullet or blender if you prefer a smoother texture for your cookies, though I actually liked mine to be a bit crunchy.) Mix in chocolate chips, making sure they are evenly distributed throughout mixture.

3. Use your hands to form cookie balls (~3" in diameter each) and spread them evenly over a cookie tray, lightly greased with the Coconut Oil, leaving at least a 1/2" between each ball so the cookies don't overlap as they bake. This batter should make about 12 large cookies, each of which are very filling!​4. Bake for about 15 minutes, or until golden brown and lightly crisped on the outside. If cooked properly, they will be warm and gooey on the inside.

Enjoy these as a snack, dessert, or even breakfast like I did, as they'e low in sugar (and refined-sugar free) and high in protein, thanks to the eggs, almond butter and almond flour.

I love smoothies and smoothie bowls of all types, hence many of the recipes you see included in this magazine and the ones contributed by you lovely readers. I particularly love Acai bowls – especially in the summer. They’re so delicious and refreshing, and provide the perfect jolt of energy for busy mornings!

For those of you unfamiliar with acai, it is a reddish-purple berry derived from the acai palm tree that is native to Central and South America. Acai berries are rich in antioxidants, which prevent free radical damage on the body.

Add all ingredients to a blender (I like to use the Nutribullet.) Blend until creamy and smooth. Given the frozen fruit and powder, this might be a bit thicker than your traditional smoothie or smoothie bowl recipe.

Pour mixture into a bowl and add toppings of your choice, like fresh fruit, chia seeds, unsweetened organic coconut chips and/or bee pollen. As you’ll see from the picture, I like to keep it simple and top my bowl with freshly cut, organic fruit.